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Hello friends, it has been too long. I have been stacking up many recipes to add and feel bad for being so neglectful of my site. I hope this makes up for it. :)

This is a recipe that is very near and dear to my heart because it was a soup my dad made when I was younger. It is a recipe that has been handed down and it is SO good. You will want to get a fresh loaf of bread to dunk in. It also seems to get better the longer it sits; makes great leftovers. It is perfect for a cold night. I will admit that it is not the healthiest of recipes, but my dad only made it once or twice a year, which is probably another reason why it was special to me. 

I am going to list out the ingredients and amounts that I make for a pretty big batch, and then you can cut as needed.

Dad's Creamy Tomato Soup
Ingredients

5 cans diced tomatoes (I use the fire roasted ones; it gives the soup a little smoky goodness)
2 boxes of chicken stock
1 1/2 cubes butter
5 TBSP sugar
2 TBSP finely chopped onion
a small palmful of baking soda; about a TBSP or a little more
1 quart heavy cream
5 chicken bouillon cubes
3 beef bouillon cubes

Directions
Let cream come to room temp.
Mix tomatoes, chicken stock, butter, sugar, onions, and baking soda. Simmer about 1 hour, stirring frquently. Add the room temperature cream, let combine and warm through and serve.

This is a dinner I like to make for friends. We make a big batch of soup and I buy different breads, cheeses, and meats and we all make our own fancy grilled cheese to go with the soup. My favorite grilled cheese is: Ham, Smoked Gouda, Cheddar, and caramelized onions on Sourdough. YUM YUM!!

Enjoy!
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Moo Shu Pork 06/28/2011
 
I love Asian food, and love my wok! If you don't have one, you can get a decent one for not too much. I got mine (my second one actually, because I used my other one too much and needed to replace) at Target. A wok is great, especially for cooking Asian dishes because it allows you to cook at a high temp and cook quickly, however you don't need  one for this dish. Also, all of these ingredients are available in your local grocery story. However, if you do have an asian market you can get to, you can get things like the hoisin sauce, rice vinegar, and the shiitake mushrooms for WAY cheaper than the regular store. I love making the trip up to Uwajimaya, up in seattle, once in a while. They have some CRAZY things there and they have really good prices. It's fun just to look at all the interesting stuff they have. I can't read half of it, but heck, you can come across some great stuff. My sister works across the street, so I luck out and can have her pick stuff up too.

I decided to make this one night for my sister for dinner. I'm almost ashamed to say that we chowed the whole thing, but it was SO dang good! The next day, she called me and said that we needed to make it again. We had it again, three days later. Just writing about it makes me want it again!

Moo Shu Pork
Ingredients

6 tablespoons hoisin sauce, plus more for serving
6 tablespoons rice vinegar
4 garlic cloves, minced
kosher salt and freshly ground pepper
1 pork tenderloin (I usually buy the one in a nice little package that is about 1.8 lbs)
 2 tablespoons vegetable oil
10-12 ounces shiitake mushrooms, stems removed and sliced
1 bag of coleslaw mix (don't get the one with the dressing)
1 bunch scallions, thinly sliced
12 bibb or butter lettuce leaves (you might want to buy a little extra)
Sriracha

Directions
Whisk the hoisin sauce, vinegar, garlic, and 1 teaspoon each salt and pepper in a bowl and set aside.

Remove the pork from the packaging. Trim off the fat and silver skin (the tough white part), Slice the pork into thin strips (A hint for cutting meat. If you freeze it for a few minutes, it is easier to slice. You don't want it frozen solid, just so it is not so squishy. It will thaw while slicing and while sitting in the marinade). Add the pork to the marinade and marinate for 10 minutes to 1 hour. You could also do this a day ahead of time.

Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Remove the pork from the marinade using tongs (reserve the marinade) and stir-fry until browned, about 4 minutes. Transfer the pork to a plate. Add 3 to 4 tablespoons water to the skillet, then pour the pan juices over the pork on the plate.

Add the remaining tablespoon vegetable oil to the skillet; when hot, add the mushrooms and stir-fry until slightly golden, about 2 minutes. Add the coleslaw mix and cook until wilted, about 3 minutes. Add the pork, the reserved marinade, and half of the scallions; stir-fry 2 more minutes. Season with salt and sprinkle with the remaining scallions.

Serve this stir-fry in the lettuce leaves with more hoisin sauce and sriracha for heat. Enjoy!!!

A good Asian beer like Sapporo would go great with this!

*This recipe is courtesy of: Food Network Magazine, July/August 2010, pg 88.
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Lately I have been coming across meals that are simple and quick. We love that, right? I know I do. I typically like to make a list for dinners I want to make during the week and shop for them over the weekend. That way, I have everything ready and can quickly throw together a quick, but really good dinner. This is one of those dinners. I saw it in my Food Network  Mag and had to try it. The colors popped off the page and as I read the recipe, my mouth started watering. It was a hit with my husband, myself, and my friend, Chris, at work the next day; she always enjoys partaking in my leftover creations. My husband, Tim, is a man of very few words (all those who know him will agree), so whenever he says, "You should make this again" or "I'd eat that again" I know I've hit a homerun and put the name of the dish on a mental list of dinners Tim likes.

This is great on a summer evening with sangria, iced tea, or a cold beer. Corona would be good!

For those of you who don't know what Chorizo is, it is a Spanish sausage that has some really good spices and a little heat to it. I found some in safeway in the meat department. I have found that Safeway has started to carry a lot more "hard to find" ethnic foods that you would typically have had to find in a specialty store. Thanks Safeway!

Chorizo-Potato Tacos
Ingedients
2 medium Potatoes, cut into about 1 inch chunks
Kosher salt
1 medium yellow squash diced (My husband is not a squash fan, so I left out the squash and just added more potatoes. The squash would be really good, though and add a little sweetness. I'm going to add it in next time; he probably won't even notice)
Freshly ground pepper
8 ounces fresh chorizo, casings removed (Just cut a slit lengthwise down the sausage and pull or sqeeze out the meat)
2 medium tomatoes, diced
1 scallion, minced
1 jalapeno pepper, minced (remove the seeds for less heat)
1/3 cup fresh cilantro, chopped
8 corn tortillas
1/4 crumbled cotija cheese (Again, I found this in Safeway by the refrigerated pasta) If you can't find cotija, use feta)
Sour cream and/or guacamole for serving

Directions
Put the potatoes in a microwave-safe bowl, and 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.

Meanwhile, heat the vegetable oil in a medium skillet  over high heat, then add the squash and cook until browned, but still crisp, 3 to 4 minutes. Season swith salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and the cooking water and cook, tossing until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.

*NOTE - You can do this ahead of time:
Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt.

Warm the tortillas in a dry skillet or wrap in a damp towel and microwave about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and guacamole. Enjoy!!

This would be good served with my rice recipe. Click Sides on the right hand side of the screen and scroll down until you find, "The Rice that Tim Loves."

*This recipe is courtesy of: The Food Network Magazine - July/August 2010, Pg. 90.
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I always thought of making  french dip sammies as buying the sliced roast beef from the deli, the packet of au jus from the gravy section, piling it all together and enjoying. Not the case with these bad boys! This recipe came from the April 2011 issue of my Food Network Magazine and man was it a hit! These are a little more labor intensive than the above-mention french dips, but are SO worth it. These are great for weekend cooking because you can prep a day ahead of time to let things marinade and meld together. If the prep is done the day before, cooking day will be a breeze. This is a great meal for entertaining loved-ones. I really hope you will give it a try. Your family will thank you.

French Dip Sammies
Ingredients

For the Onion Spread
3 tablespoons vegetable oil
1 large onion, thinly sliced
Kosher Salt
6 medium shallots, thinly sliced
2 bunches scallions, chopped (white and green parts sperated)
1 1/2 cups sour cream
1 cup mayo
2 teaspoons white wine vinegar
2 teaspoons Worcestershire sauce

For the Sammies
6 cloves garlic
1 teaspoon olive oil
1/2 teaspoon celery salt
Pinch of cayenne pepper
freshly ground black pepper
1 3-4 pound beef eye round roast
4 cups beef broth
2 celery stalks, roughly chopped
1 small onion roughly chopped
3 sprigs parsley
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons dry sherry (you can find this in the wine section of the grocery store. Great to have on hand for cooking. Adds great flavor)
6 6-inch Italian rolls split and lightly toasted

Directions
*Note - I make the onion spread and get the roast ready the day before
Make the onion spread: heat the vegetable oil in a large skillet over medium-low heat. Add the onion and a pinch of salt; cover and cook, stirring until golden, about 35 minutes. Add the shallots and scallion whites; cover and cook, stirring until browned, about 25 more minutes. Stir in the scallion greens, then remove from the heat and let cool.

Chop the onion mixture and transfer to a bowl. Add the sour cream, mayo, vinegar, Worcestershire sauce, and 1 teaspoon salt. Cover and refrigerate at least 2 hours and up to 1 day. (It will keep in the fridge longer if you have leftover.)

Make the beef for the sammies: Mince the garlic, then sprinkle with 1 teaspoon salt and mash into a paste with the flat side of a large knife. Transfer to a bowl; add the olive oil, celery salt, cayenne pepper, and 1/2 teaspoon black pepper. Cut small slits all over the beef with a knife, then push the garlic paste into the slits with your fingers. (I smeared the little that was left all over the roast, so as not to waste any). Cover and refigerate at least 1 hour or overnight.

Preheat the oven to 425 degrees. Bring the roast to room temp. Sprinkle with 2 teaspoons salt and 1/2 teaspoon black pepper. Place on a rack in a roasting pan; add 1 cup broth, 3/4 cup water, the celery, onion, and parlsey to the pan. (I added a little more liquid and a little bit more of the onion, celery, and parsley because I have a large roasting pan and didn't want it to get dry or too salty). Roast 10 minutes, then reduce the oven temp to 350 degrees and roast until a thermometer inserted into the beef registers 115 degrees; about 45 more minutes. Transfer to a cutting board and let rest 20 minutes. Strain the pan juices; reserve. (The roast will be a little on the rarer side, but is supposed to be like that for the sammies)

While the meat rests, make the jus: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring 1 minute. Whisk in the reserved pan juices and the remaining 3 cups of broth and bring to a boil, whisking. Season with salt and pepper as needed. Remove the pan from the heat and stir in the sherry.

Brush the rolls with some of the onion spread (reserve the rest for the spicy chips below). Thinly slice the beef against the grain, dunk the slices in the jus, then layer on the rolls. It's not necessary, but I think a little cheese like monterey jack or provolone would also be good on top of the beef. Serve the remaining jus in bowls for dipping.


Spicy Chips
Mix 1 1/2 tablespoons paprika and 1/2 teaspoon each cayenne and black pepper in a bowl. Spread 12 cups potato and/or veggie chips on 2 baking sheets. Bake in a 350 degree oven until oily looking, about 5 minutes. Toss with the spices and bake 2 more minutes. Let cool and serve with the reserved onion spread.

BLT Wedges
Ingredients
4 slices thick cut bacon, diced
3 tablespoons tomato paste
2 tablespoons white wine vinegar
2 tablespoons sour cream
1 tablespoon minced shallot
1 tablespoon chopped fresh tarragon
1/2 teaspoon sugar
1/3 cup extra virgin olive oil
kosher salt and freshly ground black pepper
1 head iceberg lettuce, cut into six wedges
1 cup cherry tomatoes, quartered

Directions
Cook the bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer with a slotted spoon or tongs to a towel lined plate. Reserve the drippings.

Make the dressing: Combine the tomatoe paste, vinegar, sour cream, shallot, tarragon, sugar, and 1 tablespoon bacon drippings in a medium bowl; whisk well. Add the olive oil in a slow stream, whisking until emulsified. Whisk in 2 to 3 tablespoons water to make dressing thin enough to drizzle. Season with salt and pepper.

Arrange the iceberg wedges on a platter and drizzle with the dressing. Top with the tomoatoes and bacon.

Again, I really hope you will give this entire meal a try. It all works perfectly together and is SO good!

*Recipe courtesy of: Food Network Magazine, April 2011 issue, pg 111
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Man, I haven't posted in so long and I've made so many great dinners that I am dying to share! Here is one that I actually made a while ago and today while doing the fun chore of putting away laundry, I was thinking about what I wanted to make for dinner; something easy, quick, and really tasty. This is what popped into my head.  I admit that this is another little gem that was in my Trader Joe's cookbook. I wish I could take the credit for it becasue it is just THAT good, but alas, I can't.

This is a great dish, because it is a one pan dish, is super quick, super easy, only requires a few ingredients (all of which do not need to be acquired at a Trader Joes, although their small container of diced pancetta cubes are perfect for this), and is AMAZINGLY good. The trick with this one is that you should have a pan that is also oven proof. If you don't, my suggestion is to have a shallow glass baking dish in the oven while it preheats. That way the dish is hot when you transfer the food from the pan to the oven. Otherwise, you will be putting hot food in a cold dish, and it will not cook correctly; you won't get that yummy roastedness that you are looking for.

Roasted Potatoes, Shrimp, and Pancetta
Ingredients
2 tagblespoons olive oil
1 pound baby gold potatoes, cut into small cubes
1/4 cup diced pancetta (if I get the container from Traders, I just dump in the whole thing)
2 cloves crushed garlic *see note below
1/4 teaspoon red chile pepper flakes
1 pound raw, large shrimp, peeled and deveined
1/4 cup dry white wine (I like using Pinot Grigio)
salt and pepper
2 tablespoons chopped parsley for garnish (and a pop of color) - That's for you, Vicki!  :)

Directions
Preheat the oven to 450 degrees
Heat the olive oil in a medium ovenproof saute pan (see suggestion above if you don't have an oven proof one) and saute the potatoes over medium-high heat until softened and golden, about 10 minutes. Add the pancetta, garlic, red chile pepper flakes, shrimp, and white wine. Season lightly with salt and pepper, and stir to combine. Place the pan into the preheated oven and roast until shrimp are just cooked through, about 10 minutes. Garnish with chopped parsley. Enjoy!!

Remember to always cook with wine that you would also drink. The rest of the Pinot goes great with this dish!

*I found those great little "ice cube trays" of frozen crushed garlic, basil, and cilantro at Traders. These are perfect for this. However, I saw in my latest Food Network magazine that they are now supposed to be available in most grocery stores along with parlsey, ginger, chiles, etc. These are great and I suggest stocking these in your freezer. I used to enjoy chopping garlic, but these are WAY better!! They are made by Dorat.

*Recipe courtesy of: The I love Trader Joe's Cookbook by Cherie Mercer Twohy
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I bought my husband a grill for his birthday last year. Grilling is one thing that I had always grown up watching my dad and uncles take care of at our family bbqs, but something I wanted to learn how to do. I had a couple of great grilling cookbooks and wanted to be able to prepare some of the recipes for my family and friends. So, last summer, I took on the task of teaching myself how to grill. I also pestered my husband with a lot of questions while he would grill for us on summer nights. The result: "One of the best steaks I've ever had" he told me. I was proud of myself and no longer feared the silver beast on my back patio!

Hints on grilling a good steak:
First off, splurge on your cut of meat. They are always having sales at the grocery store, especially during the summer. A ribeye is one of the best and most flavorful. You want there to be a slight marbling of fat throughout. Bone-in is best for more flavor.
Always let your meat come to room temperature before cooking, this will ensure that it cooks more evenly.
Season simply with salt, pepper, and a little garlic powder.
Heat your grill so it is nice and hot.
Spray the grill and add your steaks. They should sizzle right away. If they don't, your grill is not hot enough and you will not get a good enough sear to seal in the juices.
A tip my husband learned (and passed on to me) was how to check to achieve the desired doneness without cutting into your steak, which you NEVER want to do; it will dry out your steak, making it tough. If you lightly touch your pinky finger to your thumb and press lightly on the flesh below your thumb, it will feel simarly to a steak that is well-done. Your ring-finger to your thumb feels like a steak that is medium; middle finger to thumb is medium-rare, and pointer finger to thumb is rare. When you press on a steak and it feels the same as these, you will reach your desired doneness. I have honestly tried this many times and it works like a charm every time.

Once your steak is ready, be sure to let it rest for at least 10-15 minutes. This will allow the juices to redistribute and your steak will be tender and juicy. Because your steak can continue to cook while resting, you may want to take it off a minute or two earlier than you normally would.

A nice red wine will hold up well to a good grilled steak. Try a merlot, cabernet sauvignon or something along those lines. Don't be afraid to try something new. Go to your local wine store and ask for a recommendation. This is a good way to discover some new wines you may never have tried before, but may really like.

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One of the things I love to make and play around with when I want to splurge and add richness to a dish is cream sauce. There are so many different ways you can make a cream sauce, depending on the flavor profile you are looking for. One I recently made was a Gorgonzola Cream Sauce served over potato gnocchi. It is definitely not healthy, but a good splurge. It elevates any dish with richness and flavor. It would also be good served over a grilled steak with roasted or mashed potatoes and served with a fresh salad and roasted asparagus. (My recipes for roasted potatoes, roasted asparagus, and mashed potatoes can be found under sides)

Ingredients
Butter
Whipping Cream
1 container gorgonzola cheese crumbles
Salt and Pepper

Directions
In a sauce pan on medium high heat, melt the butter, add the cream (the amount of cream depends on the amount of sauce you want. It will reduce down) and the gorgonzola crumbles. Let the cream start to bubble so the cheese melts. Reduce heat to medium low. Season with salt and pepper. Taste. This is the most important part of cooking. You have to taste along the way to check your seasonings. Continually stir and allow sauce to thicken. When it reaches desired flavor and consistency, serve and Enjoy!

To serve with gnocchi:
Gnocchi are little potato dumplings and can be found in the italian section by the noodles. I had a harder time finding them, but found them at Trader Joes and our local Top Foods.
To prepare the gnocchi:  add to boiling, salted water. When they float, they are done. Add to a hot pan with melted butter and saute until they begin to brown. Pour the sauce over them and serve. Enjoy!

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Flatbread Pizzas 04/10/2011
 
Something that is family friendly, super easy, and fun to make are flatbread pizzas. These can be healthy, depending on your toppings, which are endless. I was on a kick with these for a while. One of my favorites was BBQ Chicken. Instead of using pizza dough, I found some healthy flatbreads (by the bread in the store), used pre-cooked chicken (by the lunch meats or left-over roasted chicken, and kept the amount of cheese very minimal. Below is my BBQ chicken recipe I used, but give different combinations and toppings a try. These can also be fun for a dinner party. Stock up on different toppings and let everyone create their own. Or make a bunch of different ones and give them all a try.

Ingredients
Flatbread
BBQ sauce - our favorite is Sweet Baby Rays...it's so good!
1 medium red onion, sliced
Pre-cooked chicken
Shredded Mozzarella or Montery Jack Cheese

Directions
Preheat the oven to 350. In a sautepan heat olive oil, add the sliced red onion, and caramelize. Spread the BBQ sauce evenely over the flatbread, throw on some cooked chicken, scatter some of the caramelized onion, top with cheese, and bake until the cheese is melted and bubbly. It shouldn't take long since the chicken is already cooked.

Another one I like that is simple and flavorful is a margherita flatbread pizza. Spread some simple tomato sauce over the flatbread, lay some slices of fresh mozzarella (the fresh mozzarella is the key to this one), tear some fresh basil leaves and place on cheese, drizzle with olive oil, and bake until cheese is melted.  Enjoy!
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I just made this last week and man was it tasty! When I first read the recipe, I was a little sceptical because the ingredients were a little different, but it all worked really well together. The sauce was so good, I made a little extra.

Ingredients
1 pound turkey cutlets - If you can't find cutlets, just get turkey breasts and slice thinly horizontally
1 tablespoon olive oil
3 cloves garlic, chopped finely
1 cup hard cider
2 tablespoons fire roasted diced green chiles
1/2 cup Brie, rind removed
salt and pepper

Directions
Season the cutlets with salt and pepper. In a saute pan, heat the olive oil and saute the garlic over medium heat for 2-3 minutes, until fragrant. Add the turkey cutlets in a sigle layer and cook until barely seared on both sides, about 2 minutes. (Work in batches if you need to.) Remove to a platter. Add the hard cider to the pan, bring to a boil, and reduce by half, about 5 minutes. Return the cutlets to the pan and cook through. Remove again to the serving platter (I used a different one, in case of any uncooked juices) and keep warm. Add the chopped chiles and brie to the saute pan and simmer until the cheese melts and the sauce is thickened. Pour over the cutlets and serve.

I served this with brown rice that I added some diced, sauted onions to.

Enjoy!!!

*Recipe courtesy of Cherie Mercer Twohy - The I Love Trader Joe's Cookbook
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